Difference between revisions of "Italian Bread"
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{{recipesummary|Bread recipes|2 loaves|3-3½ hours|3}} | {{recipesummary|Bread recipes|2 loaves|3-3½ hours|3}} | ||
| − | | [[ | + | | [[Cuisine of Italy|Italian cuisine]] |
| − | | [[ | + | | [[Vegetarian cuisine|vegetarian cuisine]] |
| − | | [[ | + | | [[Holiday Recipes|holiday recipes]] |
| − | | [[ | + | | [[Bread Recipes|bread recipes]] |
=Italian Bread= | =Italian Bread= | ||
| Line 9: | Line 9: | ||
===Ingredients=== | ===Ingredients=== | ||
| − | * 1 package [[ | + | * 1 package [[Yeast|active dry yeast]] |
| − | * 1⅓ [[ | + | * 1⅓ [[Cup|cups]] warm [[Water|water]] (about 110°F) |
| − | * 1 [[ | + | * 1 [[Tablespoon|tablespoon]] [[Vegetable oil|vegetable oil]] |
| − | * 1 [[ | + | * 1 [[Teaspoon|teaspoon]] [[Salt|salt]] |
| − | * 1 tablespoon [[ | + | * 1 tablespoon [[Sugar|sugar]] |
| − | * 3½ to 4 cups [[ | + | * 3½ to 4 cups [[Flour|flour]] |
* ½ cup wheat germ, optional | * ½ cup wheat germ, optional | ||
| − | * 1 teaspoon [[ | + | * 1 teaspoon [[Cornstarch|cornstarch]] dissolved in ⅓ cup water |
| − | === | + | ===Procedures=== |
# In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes. | # In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes. | ||
# Stir in oil, salt, and sugar. | # Stir in oil, salt, and sugar. | ||
# Add 2½ cups flour and mix to blend. | # Add 2½ cups flour and mix to blend. | ||
| − | # Using a spoon or heavy duty [[ | + | # Using a spoon or heavy duty [[Mixer|mixer]], [[Beat|beat]] until elastic, about 5 minutes. |
| − | # Stir in (you may want to use [[ | + | # Stir in (you may want to use [[Dough Hook|dough hooks]]) another cup of flour and wheat germ, if desired to make a stiff dough. |
# Knead on a board or pastry cloth, floured with some of the last ½ cup flour, until dough is springy and smooth and develops small bubbles just under the surface (about 20 to 25 minutes-you may want to do this with the dough hooks). | # Knead on a board or pastry cloth, floured with some of the last ½ cup flour, until dough is springy and smooth and develops small bubbles just under the surface (about 20 to 25 minutes-you may want to do this with the dough hooks). | ||
# Put in greased bowl, turning to grease top, then cover with a cloth. | # Put in greased bowl, turning to grease top, then cover with a cloth. | ||
# Rise until doubled, about an hour, depending on temperature. | # Rise until doubled, about an hour, depending on temperature. | ||
# Punch down dough, turn out, and divide in half. | # Punch down dough, turn out, and divide in half. | ||
| − | # Preheat [[ | + | # Preheat [[Oven|oven]] to [[Oven_temperatures|375°F]]. |
| − | # Shape each half of dough into a slender oval loaf about 15 [[ | + | # Shape each half of dough into a slender oval loaf about 15 [[Inch|inches]] long. |
| − | # Place on greased [[ | + | # Place on greased [[Cookie Sheet|baking sheet]], cover lightly and let rise until nearly doubled, about 30 to 40 minutes. |
| − | # Bring cornstarch mixture to a [[ | + | # Bring cornstarch mixture to a [[Boil|boil]] and stir until thick and clear. |
# Brush loaves with mixture. | # Brush loaves with mixture. | ||
# Slash loaf tops ½ inch with floured sharp knife or razor blade. | # Slash loaf tops ½ inch with floured sharp knife or razor blade. | ||
| − | # [[ | + | # [[Bake|Bake]] until loaves browned and sound hollow when tapped, 25 to 30 minutes. |
| − | # Cool on [[ | + | # Cool on [[Wire Rack|wire racks]]. |
===Tips, Notes, and Variations=== | ===Tips, Notes, and Variations=== | ||
| Line 49: | Line 49: | ||
* Great with cheese and cold meats on a picnic. | * Great with cheese and cold meats on a picnic. | ||
| − | + | ==References== | |
| − | [[Category:Italian | + | <references/> |
| − | [[Category:Baked | + | |
| − | [[Category:Bread | + | ==References== |
| − | [[Category:Vegan | + | <references/> |
| − | [[Category:Vegetarian | + | [[Category:Italian cuisine]] |
| + | |||
| + | [[Category:Baked Recipes|{{PAGENAME}}]] | ||
| + | [[Category:Bread Recipes|{{PAGENAME}}]] | ||
| + | [[Category:Vegan Recipes|{{PAGENAME}}]] | ||
| + | [[Category:Vegetarian Recipes|{{PAGENAME}}]] | ||
Latest revision as of 17:04, 16 July 2012
| Italian Bread | |
|---|---|
| Category: | Bread recipes |
| Servings: | 2 loaves |
| Time: | 3-3½ hours |
| Difficulty: |  |
| Italian cuisine | vegetarian cuisine | holiday recipes | bread recipes
Contents
Italian Bread
Ingredients
- 1 package active dry yeast
- 1⅓ cups warm water (about 110°F)
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 3½ to 4 cups flour
- ½ cup wheat germ, optional
- 1 teaspoon cornstarch dissolved in ⅓ cup water
Procedures
- In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes.
- Stir in oil, salt, and sugar.
- Add 2½ cups flour and mix to blend.
- Using a spoon or heavy duty mixer, beat until elastic, about 5 minutes.
- Stir in (you may want to use dough hooks) another cup of flour and wheat germ, if desired to make a stiff dough.
- Knead on a board or pastry cloth, floured with some of the last ½ cup flour, until dough is springy and smooth and develops small bubbles just under the surface (about 20 to 25 minutes-you may want to do this with the dough hooks).
- Put in greased bowl, turning to grease top, then cover with a cloth.
- Rise until doubled, about an hour, depending on temperature.
- Punch down dough, turn out, and divide in half.
- Preheat oven to 375°F.
- Shape each half of dough into a slender oval loaf about 15 inches long.
- Place on greased baking sheet, cover lightly and let rise until nearly doubled, about 30 to 40 minutes.
- Bring cornstarch mixture to a boil and stir until thick and clear.
- Brush loaves with mixture.
- Slash loaf tops ½ inch with floured sharp knife or razor blade.
- Bake until loaves browned and sound hollow when tapped, 25 to 30 minutes.
- Cool on wire racks.
Tips, Notes, and Variations
- A cup of whole wheat flour may be substituted for a cup of plain flour.
- To get a rapid initial rise, use water about 130-135°F, and pour into bowl with yeast mixed with initial flour and salt and sugar and start mixing.
- All rising should be in a warm place, like near the refrigerator.
- A baking stone, ceramic brick, or even an iron skillet or griddle preheated in the oven (to place the the baking sheet on) will give a good "spring" or quick rise when the loaves are first placed in the oven.
Uses
- Great with cheese and cold meats on a picnic.
